A few questions on butchering hogs

Posted by SteveB on February 21, 2003 at 04:38:45 from (12.160.1.185):

I will be doing a hog roast in a couple of weeks and it seems the only local slaughter house that had a scalder has gone out of business. So I get to set up a scalder and buther the thing my self. Was planning on using a 55 gallon drum. How hot should the water be and how long do I let him soak? The pig will be about 110 lbs.

I have butchered quite a few hogs in the past and shooting and sticking them is always the worst of the job. Seems it always takes more than 1 shot to put the hog down and as I've never seen it done the right way I cut him from ear to ear to get him to bleed out. Is there a cleaner way to "stick" him so as to not make such a mess out of him?

As for putting him down, I thought about trying electrocution. If I clamp a wire to each ear and run 110V at 30A to it will this be enough to put him down or will it just make him mad?

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